THE ORIGIN OF PASSION
Foodlab was born from the passion for the cooking.
Gianpaolo Ghilardotti started as a chef, and he was so convinced that the good cooking depends on best ingredients that he chose to become a producer.
Foodlab was born from the research of the best and the passion, with the certainty that only the freshest fish meats, the natural smokings, the marinière and the aromatization can bring higher quality products.
This is the Italian philosophy for the fish meats and the smoked salmons.
CHOICE, CURE, ACCURACY
To get the best, accuracy is needed; aromas, taste and pleasure play an important role.
Foodlab is the certainty of products processed with particular attention. All the fishes come from the most organized fishing boats that take care in the capture of the wild salmon in Alaska, of tuna- and sword-fish in the Pacific and the Atlantic oceans. The most expertise brokers choose the best salmon fish breedings of Norway and Scotland.
The efficiency of all the chain is continuously controlled to have always raw material of the highest quality.
Washing, salting, smoking, marinière and aromatization are made and checked by an experienced team.
THE ELEMENTS OF THE "ITALIAN PHILOSOPHY"
First of all comes the choice of the best fishers and fish breedings, then the accurate process with artisanal methods of extremely fresh fishes. The filleting is handmade as the salting, as well, made with sea salt. The smoking is never too strong and the woods used are beech, oak and walnut. Another important step is the accurate time and structure regulation through the continuous control of the humidity in the drying rooms and the draught of the ovens for the smoking considering the outside temperature. The salmons, tuna- and sword-fishes of Foodlab are never frozen after the treatment to be commercialized months after, instead they are processed in an adequate number considering the market demand. The results are sweetness and softness, deep aromas and equilibrated taste: the elements that characterize the Italian Salmon Philosophy.
SLOW AND NATURAL SMOKING TO BRING OUT
Beech, oak and walnut. The shavings burn slowly in ovens made on Foodlab projects. Hours of slow exchanges of aromas, aromas that are enough intense but delicate as well to bring out the natural aroma of the sea. That's how born smoked salmon, tuna- and sword-fishes that are always soft in the taste and deep in the aroma, fish meat to be tasted slowly or accompanied by traditional butters, citrus gravies, simple or exotic salads.
Beech, oak and walnut are the woods used for the smoking.
The salmons and the other fishes are never frost after the process.
Sweetness, softness, deep aroma and equilibrated taste: the result of the Italian Salmon Philosophy.
The quantity of salt used is the minimum necessary for the conservation of the food.